We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. \u2014Martha Schwartz, Sarasota, Florida<\/p>\n","protected":false},"author":7061,"featured_media":1622061,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307119,305744,306980,304423,304328,304288,305487,304515,307104,304408,304368,306848,305784,304268,304558,307136,324623,304150,305835,307030,304353],"categories-v2":[310461,309438,310169,311389,310014,311415,308821,308988,308319,308984,259620,310796,308880,310155,308813,308745,309603,311426,259483,308910,310182,309177,309434,311466,339208,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Chocolate Torte with Raspberry Filling","post_link":"\/recipes\/chocolate-torte-with-raspberry-filling\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10116_QC10034C1-3.jpg"},{"post_title":"Chocolate Strawberry 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Torte","post_link":"\/recipes\/chocolate-espresso-nut-torte\/","post_image":"\/wp-content\/uploads\/2018\/04\/Chocolate-Espresso-Nut-Torte_EXPS_THCA19_133931_C02_21_1b.jpg"},{"post_title":"Double Chocolate Torte","post_link":"\/recipes\/double-chocolate-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8602_QC2610C27A.jpg"},{"post_title":"Chocolate Raspberry Cake","post_link":"\/recipes\/raspberry-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Raspberry-Cake_EXPS_TOHD24_37105_LeticiaAlmeida_11.jpg"},{"post_title":"Strawberry-Chocolate Meringue Torte","post_link":"\/recipes\/strawberry-chocolate-meringue-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps59707_HC153382C05_21_4b-8.jpg"},{"post_title":"Chocolate Eclair Torte","post_link":"\/recipes\/chocolate-eclair-torte\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps46673_TH1789926D47D.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/white-chocolate-raspberry-torte\/","name":"White Chocolate Raspberry Torte","datePublished":"2018-01-01","dateModified":"2022-10-01","prepTime":"PT60M","cookTime":"PT30M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps46673_TH1789926D47D-4.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. —Martha Schwartz, Sarasota, Florida","recipeIngredient":["1 cup butter-flavored shortening","2 cups sugar","4 large eggs","1 cup white baking chips, melted and cooled","1 teaspoon vanilla extract","2-1\/2 cups cake flour","1 teaspoon baking powder","1\/2 teaspoon baking soda","1 cup buttermilk","FILLING:","2 cups fresh or frozen raspberries","3\/4 cup water","1\/2 cup sugar","3 tablespoons cornstarch","FROSTING:","1 package (8 ounces) cream cheese, softened","1 cup white baking chips, melted and cooled","1 carton (12 ounces) frozen whipped topping, thawed","Fresh raspberries, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside."},{"@type":"HowToStep","text":"In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans."},{"@type":"HowToStep","text":"Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper."},{"@type":"HowToStep","text":"In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool."},{"@type":"HowToStep","text":"In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":24,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Staci596"},"reviewBody":"
This recipe is a disaster. I tried it twice and it bombed both times.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chocolateformy4"},"reviewBody":"Forgot another change I made in first review, I used homemade sweetened whipped cream instead of cool whip.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dedaniel"},"reviewBody":"Enjoyed the challenge, but if you consider making this, follow directions and allow cake and filling to completely cool! It is was a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NHesk"},"reviewBody":"I am baking these right now, and as I am writing, the cake batter is overflowing all over my oven. How frustrating to waste my time and ingredients. Not sure how others did not have this result...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smelonas"},"reviewBody":"Made this for Thanksgiving and the crowds raved!! Everyone LOVED it so much. Next time I will use 3 cake pans, though, as the two layers were a bit too full. Excellent.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jojojessy"},"reviewBody":"i loved it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ckarres"},"reviewBody":"The cake came out beautifully. It looked like it could have been on the cover of a magazine. However, the cake was very dry. The frosting and filling tasted great. I followed the directions exactly. Each layer was tall and looked perfect but somehow the cake came out dry. I have had this happen with other cakes that called for putting the white chocolate in the cake batter. I will give this recipe one more try becasue eventhough the cake was dry it was a delicious cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kristinscotth"},"reviewBody":"This cake is good, but quite disappointing. The first time I made it, the cakes sunk horribly! I live at high altitudes, so I face this problem a lot. I adjusted some of the ingredients so it would turn out better: 1 3\/4 cup sugar, 3 1\/4 cup cake flour, 1\/4 tsp baking soda, and 3\/4 tsp baking powder, and I baked them at 375 degrees for 25 minutes. The cakes turned out much better, but they still sink slightly in the centers, but that's okay, since I level off the tops anyway. The raspberry filling is very good, and I loved the frosting, too. I'm just really disappointed that the cake isn't very moist. The cake has a good flavor; it's just dry. Maybe it has something to do with my altering the recipe though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aug-95"},"reviewBody":"I used blueberries instead of raspberries because that's what I had and this was delicious. Cake was very dense and a little goes a long way though!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cook_reviewer"},"reviewBody":"Cake had good flavor but was dry, so it may need more butter. I liked the raspberry filling. Frosting had lots of air bubbles in it so did not spread smoothly, but tasted good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chocolateformy4"},"reviewBody":"Because I read so many reviews that the cake was dry I decided to tweak it a bit on my first try. I added about two extra tablespoons of butter and a couple extra generous pours of buttermilk (sorry didn't measure) and it turned out absolutely fabulous! It was perfect in moistness and texture. Also I warmed the cream cheese just for a few seconds so the melted white chocolate would not set up instantly on contact with the cool cream cheese. This worked perfectly. The icing is super delicious. Our party guests were gushing. Totally worth the effort for a special show stopper cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nancywb"},"reviewBody":"I made this for my son's Christmas Eve birthday. It got rave reviews! Next time I make it, I will use three 9-inch cake pans instead of two and divide the filling when I construct the torte. When I baked the torte in two pans, they overflowed into my oven. What a smokey mess! But the final product was worth it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"halgm"},"reviewBody":"Not worth the time and effort for a mediocre cake. The filling was good, the cake heavy and dense. Don't bother making this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chrissybr"},"reviewBody":"The filling and frosting were excellent. The cake itself was a bit too time consuming for a dry cake. I would like to try adding sour cream next time. I did buy a white cake(from a box), added the white chocolate chips, and followed the recipe for the filling and frosting. Everyone loved it and got tons of recipe requests!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"daisylives"},"reviewBody":"Great Recipe!!!!! I was a little worried about the frosting whith the white chocolate because I had tried to make homemade white chocolate frosting before but the frosting was way to heavy and literally ripped the that I had made apart! This frosting though was light and yummy. The cake went grreat though I did make one change and that was I used \"All-Purpose\" flour instead of cake flour and the texter was much better. I made this for Christmas Eve and everyone LOVED it! I have already been asked for the recipe! Definetly would make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kimothy5"},"reviewBody":"I made this for a July 4th picinic and EVERYONE loved it. It did not turn out dry at all, in fact, everyone thought it was pound cake. The cake disappeared in no time. I would make this again in a heart beat. I'm guessing people will request it for the next get together.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diana Pearman","givenName":"Diana","familyName":"Pearman"},"reviewBody":"Delicious moist cake and filling. The frosting is amazing. I have used this frosting on other cakes as well. I opted for using real whipped cream instead of frozen whipped topping. The cake disappeared very quickly and was enjoyed by many of my friends. The cake did rise quite high, but my cake pans were high enough that it didn't overflow the top of the pans. Considering the volume of cake, another time I might split it between three 1-1\/2 inch high pans. Since I started putting a metal flower nail in the centre of my cake pans, my cakes bake more evenly, and I don't have any problem with the cake sinking in the middle. I could have purchased a heating core for the centre of the pan, but a metal flower nail is cheaper. I think it is unusual for a cake with buttermilk to be dry, so I was surprised to hear anyone say theirs turned out dry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shastaanne"},"reviewBody":"easy and soooo delicious would like to try this with cherries or strawberries maybe even blueberries","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Catwoman1989"},"reviewBody":"Two 9-inch pans were not enough for this recipe. The batter overflowed in my oven and made a big mess. The cake did not cook even after leaving it in the oven for almost 10 extra minutes and then the top was hard. I was pretty disappointed because I was looking forward to trying this at a recent party that I had.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HighMaintenance"},"reviewBody":"So, what's the verdict?? 2 pans, or 3 pans are needed?? Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"malloup"},"reviewBody":"Cake was delicious. That is, the part of the cake that cooked all the way through and didn't fall. First, I think it should be a 3 pan cake, not 2. Second, there is too much sugar to flour ratio, and thus it sinks super easily. I cooked the cake for 30 mins, and when I pulled it out the top was near the point of too dark a brown. Edges were fully cooked, middle not so much. It was weird that the top was crispy, bottom was nice a fluffy, but middle layer of the middle of the pan was gooey. I would be tempted to try this recipe again with less sugar, butter instead of shortening, and 3 pans. But I probably wont.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BakerLittleK"},"reviewBody":"Outstanding! I had no problems using two 9\" cake pans. I used sifted all-purpose flour in place of cake flour. I used regular shortening instead of butter-flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JaniceGillilan"},"reviewBody":"Please read the reviews before making this cake! The ratio ingredients is incorrect and the cake is a disaster. I am a seasoned Baker and have made hundreds of cakes and have never had more of a mess. The cake Falls in the middle and the edges are like a crisp cookie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46673","romance_copy_dek":"We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. —Martha Schwartz, Sarasota, Florida","enhanced_recipe_title":"White Chocolate Raspberry Torte","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter-flavored shortening","IngredientText":"1 cup butter-flavored shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs","IngredientText":"4 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white baking chips, melted and cooled","IngredientText":"1 cup white baking chips, melted and cooled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups cake flour","IngredientText":"2-1\/2 cups cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup buttermilk","IngredientText":"1 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FILLING:<\/b>","IngredientText":"FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups fresh or frozen raspberries","IngredientText":"2 cups fresh or frozen raspberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup water","IngredientText":"3\/4 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons cornstarch","IngredientText":"3 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) cream cheese, softened","IngredientText":"1 package (8 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white baking chips, melted and cooled","IngredientText":"1 cup white baking chips, melted and cooled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 carton (12 ounces) frozen whipped topping, thawed","IngredientText":"1 carton (12 ounces) frozen whipped topping, thawed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Fresh raspberries, optional","IngredientText":"Fresh raspberries, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps46673_TH1789926D47D.jpg","RecipeId":46673,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"White Chocolate Raspberry Torte Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"exps46673_TH1789926D47D.jpg","ContributorId":null,"Firstname":"martha","Lastname":"schwartz","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 1 hour Bake: 30 min. + cooling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"White Chocolate Raspberry Torte","SubmittedTitle":"White Chocolate Raspberry Cake with White Chocolate Frosting","RecipeTypeId":1,"RecipeURL":"white-chocolate-raspberry-torte","AverageRating":3.78,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":60,"CookTimeInMinutes":30,"TotalTimeInMinutes":90,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"EditorNotes":"","PublishedProjectTitle":"White Chocolate Raspberry Torte","OriginalSourceProject":"White Chocolate Raspberry Torte","ContestPlacement":"Runner-Up","Trailer":"","Metadescription":"","AboutRecipeTitle":"","AboutRecipe":"","DigitalHeadnotes":"We grow raspberries, and this is one of my favorite ways to use them. Whenever I serve this scrumptious torte, I get oohs and ahs. —Martha Schwartz, Sarasota, Florida","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"","RecipeVersionNumber":null,"WorkflowStatusId":9,"RecipeCookingTipTitle":"","RecipeCookingTipText":"","SpecifiCookingTipText":"","Directions":[{"Direction":"Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.","SequenceNo":1},{"Direction":" In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.","SequenceNo":2},{"Direction":" Bake 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.","SequenceNo":3},{"Direction":" In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.","SequenceNo":4},{"Direction":" In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.","SequenceNo":5},{"Direction":" In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.","SequenceNo":6}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690}],"Course":[{"Name":"Course","ID":0},{"Name":"Cakes","ID":94630},{"Name":"Chocolate Cake Dessert Recipes","ID":95738},{"Name":"Chocolate Cake Recipes","ID":95742},{"Name":"Chocolate Dessert Recipes","ID":94646},{"Name":"Desserts","ID":94274},{"Name":"Tortes","ID":95614}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Christmas Desserts","ID":104206},{"Name":"Christmas Recipes","ID":104190}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Berry Recipes","ID":100949},{"Name":"Cheese Recipes","ID":100417},{"Name":"Chocolate Desserts","ID":100577},{"Name":"Chocolate Recipes","ID":100553},{"Name":"Cream Cheese Recipes","ID":100429},{"Name":"Milk","ID":102025},{"Name":"Raspberry Cakes","ID":101369},{"Name":"Raspberry Recipes","ID":101161}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dessert Recipes","ID":107485},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dessert Recipes","ID":107211}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Winning Recipes","ID":304353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Cakes","ID":305744},{"Name":"Layer Cakes","ID":305784},{"Name":"Tortes","ID":305835},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Berries","ID":307119},{"Name":"Chocolate & Cocoa","ID":306980},{"Name":"Fruits","ID":307104},{"Name":"Raspberries","ID":307136},{"Name":"White Chocolate","ID":307030},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"","NoOfRatings":23,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps46673_TH1789926D47D.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps46673_TH1789926D47D.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":26,"RatingCount":25,"RecipeCommentDetails":[{"Comment":"I also am a seasoned cake baker. This is my second try at making this cake for a family party tomorrow. I agree that there is to much sugar in this recipe. Both times the cake is done on the sides and the middle is raw. I should have followed my instincts and made a simple white cake with this raspberry filling. I think that would still have made a great presentation.","CommentId":1,"DateRated":"04\/10\/2021 18:07","GUID":"204c9e4d139747b88a95958964380d35","MemberId":7716160,"Rating":0,"ScreenName":"nonnieleg","SubmittedDate":"04\/10\/2021 18:07"},{"Comment":"Please read the reviews before making this cake! The ratio ingredients is incorrect and the cake is a disaster. I am a seasoned Baker and have made hundreds of cakes and have never had more of a mess. The cake Falls in the middle and the edges are like a crisp cookie.","CommentId":2,"DateRated":"02\/14\/2019 23:22","GUID":"65ed389ef8eb400e8b223564d3259060","MemberId":9609674,"Rating":1,"ScreenName":"Janice","SubmittedDate":"02\/14\/2019 23:22"},{"Comment":"Outstanding! I had no problems using two 9" cake pans. I used sifted all-purpose flour in place of cake flour. I used regular shortening instead of butter-flavor","CommentId":3,"DateRated":"10\/09\/2018 00:46","GUID":"af3a393e140148d384ac8b15dfa3e8b2","MemberId":4738337,"Rating":4,"ScreenName":"BakerLittleK","SubmittedDate":"10\/09\/2018 00:46"},{"Comment":"","CommentId":4,"DateRated":"07\/31\/2017 18:39","GUID":"85c7d1c10c664d098f9b2210fd524f45","MemberId":9199536,"Rating":4,"ScreenName":"Sandy","SubmittedDate":"07\/31\/2017 18:39"},{"Comment":"
Cake was delicious. That is, the part of the cake that cooked all the way through and didn't fall. First, I think it should be a 3 pan cake, not 2. Second, there is too much sugar to flour ratio, and thus it sinks super easily. I cooked the cake for 30 mins, and when I pulled it out the top was near the point of too dark a brown. Edges were fully cooked, middle not so much. It was weird that the top was crispy, bottom was nice a fluffy, but middle layer of the middle of the pan was gooey. I would be tempted to try this recipe again with less sugar, butter instead of shortening, and 3 pans. But I probably wont.<\/p>","CommentId":5,"DateRated":"08\/15\/2015 13:10","GUID":"abf41b0cc5204626b4032a605e693185","MemberId":8484687,"Rating":2,"ScreenName":"malloup","SubmittedDate":"08\/15\/2015 13:10"},{"Comment":"
So, what's the verdict?? 2 pans, or 3 pans are needed?? Thanks!<\/p>","CommentId":6,"DateRated":"07\/14\/2015 11:47","GUID":"11b89e7656774be29ad25cfbc57d8b71","MemberId":2697215,"Rating":5,"ScreenName":"HighMaintenance","SubmittedDate":"07\/14\/2015 11:47"},{"Comment":"
Two 9-inch pans were not enough for this recipe. The batter overflowed in my oven and made a big mess. The cake did not cook even after leaving it in the oven for almost 10 extra minutes and then the top was hard. I was pretty disappointed because I was looking forward to trying this at a recent party that I had.<\/p>","CommentId":7,"DateRated":"05\/27\/2014 14:12","GUID":"67bdeaed008c4e3da5f0790f73fbd86c","MemberId":7822846,"Rating":1,"ScreenName":"Catwoman1989","SubmittedDate":"05\/27\/2014 14:08"},{"Comment":"
easy and soooo delicious would like to try this with cherries or strawberries maybe even blueberries<\/p>","CommentId":8,"DateRated":"","GUID":"a483f85112c640058bab668923e874c1","MemberId":3169011,"Rating":4,"ScreenName":"shastaanne","SubmittedDate":"03\/03\/2014 16:16"},{"Comment":"
Delicious moist cake and filling. The frosting is amazing. I have used this frosting on other cakes as well. I opted for using real whipped cream instead of frozen whipped topping. The cake disappeared very quickly and was enjoyed by many of my friends. The cake did rise quite high, but my cake pans were high enough that it didn't overflow the top of the pans. Considering the volume of cake, another time I might split it between three 1-1\/2 inch high pans. Since I started putting a metal flower nail in the centre of my cake pans, my cakes bake more evenly, and I don't have any problem with the cake sinking in the middle. I could have purchased a heating core for the centre of the pan, but a metal flower nail is cheaper. I think it is unusual for a cake with buttermilk to be dry, so I was surprised to hear anyone say theirs turned out dry.<\/p>","CommentId":9,"DateRated":"","GUID":"1fc186d2b685473cb86093047d4be998","MemberId":5733276,"Rating":5,"ScreenName":"Diana Pearman","SubmittedDate":"02\/02\/2014 01:39"},{"Comment":"
I tried this twice. The first time with the original recipe in Dec\/Jan 2010 and the second with the above revamped recipe. First attempt was the best, but it did sink in the middle. Second attempt had a HUGE mess in my oven. They say "Third time is a charm" but there will be no third time with me. Sure glad I have a self cleaning oven!<\/p>","CommentId":10,"DateRated":"12\/17\/2012 20:34","GUID":"194e9d80b0e749e98e403d525ce888d2","MemberId":1938988,"Rating":0,"ScreenName":"DebbieHuseby","SubmittedDate":"12\/17\/2012 20:33"},{"Comment":"","CommentId":11,"DateRated":"11\/19\/2012 00:40","GUID":"efcc814843194326a585105e54031c43","MemberId":6847127,"Rating":0,"ScreenName":"dulce24","SubmittedDate":"11\/19\/2012 00:40"},{"Comment":"
I made this for a July 4th picinic and EVERYONE loved it. It did not turn out dry at all, in fact, everyone thought it was pound cake. The cake disappeared in no time. I would make this again in a heart beat. I'm guessing people will request it for the next get together.<\/p>","CommentId":12,"DateRated":"07\/11\/2012 11:54","GUID":"ace2c5bfea054046a9e16d4f89beceba","MemberId":6768471,"Rating":5,"ScreenName":"Kimothy5","SubmittedDate":"07\/11\/2012 11:55"},{"Comment":"
The recipe will be updated soon with a couple adjustments for a wonderfully moist cake and it is sure to be a delight at your next celebration!<\/p>","CommentId":13,"DateRated":"06\/04\/2012 16:10","GUID":"a7659fe38171497aa0583090b16ded54","MemberId":6635713,"Rating":0,"ScreenName":"RecipeEditors","SubmittedDate":"06\/04\/2012 16:10"},{"Comment":"
I am baking these right now, and as I am writing, the cake batter is overflowing all over my oven. How frustrating to waste my time and ingredients. Not sure how others did not have this result...<\/p>","CommentId":14,"DateRated":"03\/03\/2012 09:32","GUID":"925919ec6b2f437093e7dfee7a418291","MemberId":5471728,"Rating":1,"ScreenName":"NHesk","SubmittedDate":"03\/03\/2012 09:32"},{"Comment":"
This cake is very good. I did some research on cake flour and using cake flour does result in a denser, dry cake (it is suppose to do that). I used one cup cake flour and 2 cups regular flour. The result was a moist almost "pound cake" like cake. I also used real whip cream instead of whipped topping. Very good!! I look foward to making this again.<\/p>","CommentId":15,"DateRated":"12\/08\/2011 13:47","GUID":"e9afcb07fe134b9e827065746cb032a3","MemberId":5847244,"Rating":4,"ScreenName":"corrienat","SubmittedDate":"12\/08\/2011 13:47"},{"Comment":"
Forgot another change I made in first review, I used homemade sweetened whipped cream instead of cool whip.<\/p>","CommentId":16,"DateRated":"06\/07\/2011 23:41","GUID":"16fd12269bc349fe8c8bdd28640c7c1f","MemberId":6030051,"Rating":5,"ScreenName":"chocolateformy4","SubmittedDate":"06\/07\/2011 23:46"},{"Comment":"
Because I read so many reviews that the cake was dry I decided to tweak it a bit on my first try. I added about two extra tablespoons of butter and a couple extra generous pours of buttermilk (sorry didn't measure) and it turned out absolutely fabulous! It was perfect in moistness and texture. Also I warmed the cream cheese just for a few seconds so the melted white chocolate would not set up instantly on contact with the cool cream cheese. This worked perfectly. The icing is super delicious. Our party guests were gushing. Totally worth the effort for a special show stopper cake.<\/p>","CommentId":17,"DateRated":"06\/07\/2011 23:41","GUID":"16fd12269bc349fe8c8bdd28640c7c1f","MemberId":6030051,"Rating":5,"ScreenName":"chocolateformy4","SubmittedDate":"06\/07\/2011 23:41"},{"Comment":"
Cake had good flavor but was dry, so it may need more butter. I liked the raspberry filling. Frosting had lots of air bubbles in it so did not spread smoothly, but tasted good.<\/p>","CommentId":18,"DateRated":"05\/10\/2011 10:49","GUID":"21b2940901b44f7090fb711381eee96c","MemberId":5981483,"Rating":3,"ScreenName":"cook_reviewer","SubmittedDate":"05\/10\/2011 10:49"},{"Comment":"
I used blueberries instead of raspberries because that's what I had and this was delicious. Cake was very dense and a little goes a long way though!<\/p>","CommentId":19,"DateRated":"11\/07\/2010 18:02","GUID":"fed52f4d832b4854a046a949aeec2850","MemberId":4631582,"Rating":5,"ScreenName":"aug2295","SubmittedDate":"11\/07\/2010 18:02"},{"Comment":"
This cake is good, but quite disappointing. The first time I made it, the cakes sunk horribly! I live at high altitudes, so I face this problem a lot. I adjusted some of the ingredients so it would turn out better: 1 3\/4 cup sugar, 3 1\/4 cup cake flour, 1\/4 tsp baking soda, and 3\/4 tsp baking powder, and I baked them at 375 degrees for 25 minutes. The cakes turned out much better, but they still sink slightly in the centers, but that's okay, since I level off the tops anyway. The raspberry filling is very good, and I loved the frosting, too. I'm just really disappointed that the cake isn't very moist. The cake has a good flavor; it's just dry. Maybe it has something to do with my altering the recipe though.<\/p>","CommentId":20,"DateRated":"04\/19\/2010 14:51","GUID":"80a73dfb902842d5b33ea6c3d9f18c32","MemberId":2609242,"Rating":4,"ScreenName":"kristinscotth","SubmittedDate":"04\/19\/2010 14:51"},{"Comment":"
The cake came out beautifully. It looked like it could have been on the cover of a magazine. However, the cake was very dry. The frosting and filling tasted great. I followed the directions exactly. Each layer was tall and looked perfect but somehow the cake came out dry. I have had this happen with other cakes that called for putting the white chocolate in the cake batter. I will give this recipe one more try becasue eventhough the cake was dry it was a delicious cake.<\/p>","CommentId":21,"DateRated":"04\/19\/2010 09:42","GUID":"4bfc831eeb294adda914244ee3a92f4a","MemberId":5082910,"Rating":3,"ScreenName":"ckarres","SubmittedDate":"04\/19\/2010 09:42"},{"Comment":"","CommentId":22,"DateRated":"04\/04\/2010 22:08","GUID":"00D457A01E2CA73275C56189F8E3F2EC","MemberId":136866,"Rating":4,"ScreenName":"Katrin","SubmittedDate":"04\/04\/2010 22:08"},{"Comment":"","CommentId":23,"DateRated":"03\/17\/2010 13:01","GUID":"0bce91b8a98940a987e9067de9ecf4ef","MemberId":4349560,"Rating":5,"ScreenName":"rnjames1","SubmittedDate":"03\/17\/2010 13:01"},{"Comment":"
i loved it<\/p>","CommentId":24,"DateRated":"02\/09\/2010 18:57","GUID":"fba0647674db424c91db4613b6af7b89","MemberId":4886712,"Rating":5,"ScreenName":"jojojessy","SubmittedDate":"02\/09\/2010 18:58"},{"Comment":"
Made this for Thanksgiving and the crowds raved!! Everyone LOVED it so much. Next time I will use 3 cake pans, though, as the two layers were a bit too full. Excellent.<\/p>","CommentId":25,"DateRated":"02\/02\/2010 11:48","GUID":"780af0bcffdf422896f4978f47f19044","MemberId":3078149,"Rating":5,"ScreenName":"smelonas","SubmittedDate":"02\/02\/2010 11:49"},{"Comment":"
Great Recipe!!!!! I was a little worried about the frosting whith the white chocolate because I had tried to make homemade white chocolate frosting before but the frosting was way to heavy and literally ripped the that I had made apart! This frosting though was light and yummy. The cake went grreat though I did make one change and that was I used \"All-Purpose\" flour instead of cake flour and the texter was much better. I made this for Christmas Eve and everyone LOVED it! I have already been asked for the recipe! Definetly would make it again!<\/p>","CommentId":26,"DateRated":"01\/25\/2010 13:47","GUID":"64eae69b366e44c3bb4d03f87a429b17","MemberId":4759424,"Rating":5,"ScreenName":"daisylives","SubmittedDate":"01\/25\/2010 13:47"},{"Comment":"
Enjoyed the challenge, but if you consider making this, follow directions and allow cake and filling to completely cool! It is was a hit!<\/p>","CommentId":27,"DateRated":"01\/22\/2010 12:46","GUID":"ace2e223e02f48e59b00da6370965650","MemberId":4306322,"Rating":5,"ScreenName":"dedaniel","SubmittedDate":"01\/22\/2010 12:46"},{"Comment":"
The filling and frosting were excellent. The cake itself was a bit too time consuming for a dry cake. I would like to try adding sour cream next time. I did buy a white cake(from a box), added the white chocolate chips, and followed the recipe for the filling and frosting. Everyone loved it and got tons of recipe requests!<\/p>","CommentId":28,"DateRated":"01\/16\/2010 17:30","GUID":"d318286bdd59431887cba4f276a68d1b","MemberId":4708896,"Rating":4,"ScreenName":"chrissybr","SubmittedDate":"01\/16\/2010 17:30"},{"Comment":"
Not worth the time and effort for a mediocre cake. The filling was good, the cake heavy and dense. Don't bother making this recipe.<\/p>","CommentId":29,"DateRated":"01\/05\/2010 19:52","GUID":"b2729309b7434747b4a484cf1668052f","MemberId":4059670,"Rating":1,"ScreenName":"halgm","SubmittedDate":"01\/05\/2010 19:52"},{"Comment":"
I made this for my son's Christmas Eve birthday. It got rave reviews! Next time I make it, I will use three 9-inch cake pans instead of two and divide the filling when I construct the torte. When I baked the torte in two pans, they overflowed into my oven. What a smokey mess! But the final product was worth it!<\/p>","CommentId":30,"DateRated":"12\/27\/2009 16:53","GUID":"3a3923c0b32540ffae99a436978add19","MemberId":4493258,"Rating":5,"ScreenName":"nancywb","SubmittedDate":"12\/27\/2009 16:53"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. Our pros have all the techniques you need to whip up the perfect cake from scratch.","parent":310796,"count":2937,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/"},{"term_id":311415,"name":"Chocolate Cakes","slug":"chocolate-cakes","term_group":0,"term_taxonomy_id":311350,"taxonomy":"categories-v2","description":"Try one of these chocolate-lover's recipes for tortes, cupcakes, layer cakes, Bundt cakes, cake rolls and more! Yum.","parent":311389,"count":517,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/chocolate-cakes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"White Chocolate Raspberry Torte"}},"analytics":[],"yoast_head":"\n